Food 2 (1.05-1.06)

How should staff make sure the chemical sanitizer being used on a food prep surface is at the current strength?

• by rinsing it from the surface and then applying it a second time

• by testing the surface first to confirm that there are not parthogens

• by using a test kit to check the sanitizer's concentration when mixing it

• by heating it to the temperature recommended by the manufacturer

Which must be cleaned and sanitized, as opposed to just cleaned and rinsed?

• kitchen walls

• storage shelves

• prep tables

• garbage containers

What is the proper procedures to sanitize a food preparation area?

• Spray with sanitizer and wipe dry.

• Wash and dry.

• Wash, rinse, wipe with sanitizer, and air dry.

• Wash, spray with sanitizer, and wipe dry.

Which of the following would not be considered an imminent health hazard and conditions to close after its health inspection?

• a restaurant with a backup of sewage

• a restaurant with hot foods at improper temperatures

• a restaurant with an infestation of insects

• a restaurant with a lack of refrigerator

From left to right, what goes in each compartment of a three-compartment sink?

• detergent and water, water and sanitizer, clean water

• water and sanitizer, detergent and water, clean water

• clean water, detergent and water, water and sanitizer

• detergent and water, clean water, water and sanitizer

What factors influence the effectiveness of a chemical sanitizer?

• concentration, temperature, contact time, pH, and water hardness

• concentration, absorbency, moisture, alkalinity, and salinity

• concentration, protein, acidity, air temperature, and strength

• concentration, water activity, reactivity, pressure, and density

What scenario can lead to pest infestation?

• storing recyclables in paper bags by the back door

• cleaning up spills around garbage containers

• sealing cracks in floors and walls and around pipes

• installing air curtains above doors

Mark is creating a cleaning program for his restaurant. Which is unnecessary for Mark to do?

• create a master cleaning schedule

• hire a cleaning company to conduct overnight cleaning

• train staff to follow a master cleaning schedule

• monitor the program to make sure it works

What temperature must a high-temperature dishwasher's final sanitizing rinse must be?

• at least 150°F (65°C)

• at least 160°F (71°C)

• at least 170°F (76°C)

• at least 180°F (82°C)

Troy carried a platter of raw hamburgers to the grill. When the burgers were done, he returned the cooked hamburgers to the original platter. This is an example of which risk factor that makes food unsafe?

• time-temperature abuse

• cross-contamination

• poor personal hygiene

• poor cleaning and sanitizing